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    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Asparagus Flatbread with Garlic Cashew Cream Sauce

    Published: Mar 20, 2017 · by Sarah · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Asparagus Flatbread

    Spring always feels like a welcomed fresh breath of air after a cold and gloomy winter. I'm a huge fan of the outdoors, and spending so much time inside tends to take it's toll. I get very excited when I start seeing colorful blooms on the trees and am able to feel the warm sunshine on my skin without freezing to death.

    Another thing I love about spring is the seasonal fresh produce. Asparagus, spring onions, new potatoes, radishes, peas, bright citrus...it's all so light and refreshing. I also think it pairs perfectly with the cool weather and bright sunny days.

    Asparagus Flatbread

    In hopes of getting to spend more time outdoors, I like to make simple meals that still highlight the flavors of spring's best produce. These flatbreads feature a garlic lemon cashew cream topped with crisp shaved asparagus, green onion, and fresh dill. And they are super easy to make!

    The cashew cream might sound complicated but once you have the nuts properly hydrated (via soaking) all you have to do is throw them in the blender with a few seasonings and some water. That said, if you are not into the cashew cream idea (or if you have a nut allergy), you can also use a combination of shredded mozzarella and Parmesan cheese.

    Asparagus Flatbread 3

    I like to bake the naan for about 10 minutes before topping it so that it gets nice and crispy. However, if you want it to be softer and are using shredded cheese, you can skip that part and just top and bake them as is. A small drizzle of balsamic vinegar offers an extra little pop of flavor, but if you don't have balsamic on hand, they are just as good without. I hope you enjoy them. Cheers to spring!

    Asparagus Flatbread with Garlic Cashew Cream Sauce

    Asparagus Flatbread with Garlic Cashew Cream Sauce

    Naan is topped with rich garlic cashew cream sauce, shaved asparagus and fresh herbs to make this flatbread that's perfect for spring.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Course: Baking, Bread
    Cuisine: American
    Diet: Vegetarian
    Keyword: Asparagus Flatbread, Asparagus Flatbread with Garlic Cashew Cream Sauce, flatbread recipe, how to make flatbread
    Servings: 2 flatbreads
    Calories: 771kcal
    Author: Oh My Veggies

    Ingredients

    For the flatbread:

    • 2 whole grain naan or other prepared flatbread

    For the garlic cashew cream sauce:

    • 1 cup raw cashews soaked and drained*
    • ½ cup water
    • 1-2 garlic cloves depending on size
    • 2 tablespoons nutritional yeast
    • Juice of 1 lemon
    • ½ teaspoon salt

    For topping:

    • 1 bunch asparagus shaved into strips using a vegetable peeler
    • 3 green onions finely chopped
    • ¼ cup fresh dill
    • Pinch crushed red pepper flakes
    • Olive oil and/or balsamic for drizzling
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F and place the naan on a cookie sheet. Bake in the preheated oven for 10 minutes, flipping halfway through.
    • While the naan bakes, prepare the garlic cashew cream sauce by combining the soaked and drained nuts in a blender with the remaining ingredients. Blend on high until smooth and creamy. Add more water as needed to thin.
    • Remove naan from the oven and set aside to cool a bit while you prepare the toppings.
    • Spread a layer of garlic cashew cream sauce on top of each naan loaf, and then top with shaved asparagus, green onion, and crushed red pepper. Bake in the oven for 5-7 minutes, until warm.
    • Sprinkle with fresh dill and drizzle with olive oil or balsamic vinegar (optional). Serve warm and enjoy!

    Notes

    *Soak the cashews in a bowl covered with several inches of water for 6 hours or up to overnight. You can also soak them in very hot water for 30 minutes.
    As an alternative to the cashew cream sauce, you can use a combo of ½ cup shredded mozzarella and ½ cup Parmesan cheese. Place half the mozzarella on the bottom of both flatbreads, then top with remaining mozzarella and Parmesan. Drizzle with olive oil and bake for 10-12 minutes.

    Nutrition

    Calories: 771kcalCarbohydrates: 84gProtein: 26gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 1446mgPotassium: 691mgFiber: 7gSugar: 8gVitamin A: 694IUVitamin C: 10mgCalcium: 135mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegetarian Stuffed Cabbage Casserole
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    Vegetarian Main Dishes, Vegetarian Recipes asparagus, cashews, dill, main dishes

    sarah cook, author of making thyme for health

    About Sarah

    Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.

    Reader Interactions

    Comments

    1. Debbie says

      March 21, 2017 at 7:10 am

      This sounds amazing but am I missing something? Shouldn't the flatbreads go in the oven after you put the toppings on them?

      Reply
      • Sarah Cook says

        March 30, 2017 at 4:42 pm

        Yes! Sorry for leaving that part out of the instructions. I will fix it now. Thank you for the heads up!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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